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Martha Stewart's Cooking School Previous Broadcasts

Small Bites (Episode #510H)

KQED Plus: Wed, Feb 21, 2018 -- 2:30 PM

Spice up everyday side dishes with the distinctive ingredients of the Gulf. Four recipes-creamed coconut spinach, eggplant with herbs and yogurt, cauliflower salad with roasted chickpeas, and za'atar smashed potatoes-will brighten any meal!

Festive Occasions (Episode #509H)

KQED Plus: Wed, Feb 14, 2018 -- 2:30 PM

Get creative with kebabs, threading flavor-packed ingredients onto skewers. Grill pomegranate skirt steak kebabs; lamb kebabs with yogurt-mint sauce; beef, mushroom and millet kebabs; and saffron-yogurt chicken kebabs.

Rice (Episode #306H)

KQED 9: Sat, Feb 10, 2018 -- 1:30 PM

One of the most popular starches, rice can be transformed from plain to extraordinary in a variety of ways. Martha shows how to make a fabulous paella that's brimming with tender chicken, pork, seafood and vegetables. Next, she demonstrates one of her favorites: stuffed peppers with fluffy rice, pine nuts, raisins and herbs cooked on a bed of tomatoes. Then she makes Persian rice - fragrant Basmati cooked atop thinly sliced, buttery potatoes.

Kebabs (Episode #508H)

KQED Plus: Wed, Feb 7, 2018 -- 2:30 PM

Get grilling with Martha as she introduces exotic flavors to your next cookout. Learn four techniques for four grilled recipes: fish in banana leaves, date-glazed lamb chops, sea bass fillets with okra kebabs, and spatchcocked saffron chicken.

Braising (Episode #305H)

KQED 9: Sat, Feb 3, 2018 -- 1:30 PM

In this episode, Martha explores braising, the technique behind so many iconic dishes. Osso buco, an Italian specialty, is a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, Martha makes Ireland's favorite: homemade corned beef. And finally, she demonstrates how to make lamb shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce.

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